Ingredients
900g/2lb Korean White Radish (with leaf tops)
4 tbsp Salt
240ml/8fl.oz. Water
4 Large Garlic Cloves
1 Small Onion, chopped
2 teasp Grated Root Ginger
1-2 tbsp Red Chilli Powder, depending on taste
1 tbsp Coarse Sea Salt
1 tbsp Sugar

Instructions
1. Separate the leafy tops from the radish then cut the radish bulbs into quarters and place both the radish bulbs and the leafy tops in a large mixing bowl.

2. Dissolve 4 tablespoons of salt in the water then pour over the radish mixture and mix well, using your hands. Cover with clingfilm or a large plate and leave for 12 hours, turning the mixture 2-3 times during the period.

3. After the pickling time, discard the water and rinse the radish and greens well with clean cold water. Set aside.

4. Place the garlic, onion and ginger in a food processor with a little water and process to a runny pulp.

5. Place the onion mixture in a large mixing bowl together with the remaining ingredients, mix well then add the radish and greens and mix thoroughly, using your hands.

6. Transfer the mixture to large jars or containers, cover with clingfilm then leave at room temperature for 48 hours to ferment.

7. After this period store in a refrigerator for up to 2 weeks.

How visitors found this page:

• radish kimchi recipe
• korean radish kimchi recipe
• korean radish recipe
• radish kimchi
• kimchi radish recipe
• korean radish recipes
• white radish kimchi recipe
• korean daikon kim chi
• white radish kimchee
• radish ginger kimchee

Be Sociable, Share!

•